Jump to Main ContentJump to Primary Navigation

Recipe: Pollo ezechiele

Serves 4-6 as main course.

Prep:

Cook:

Serves:

    Many dishes in Italian Jewish cooking have people's names associated with them. Usually these celebrate grandmothers or mothers who made a specific dish with great flair. But this one has a biblical name: the prophet Ezekiel. I doubt that he was the architect of the dish: its name, like Carciofi alla Giudia (Jewish artichokes) probably emphasises its Jewish origin. I first came across this dish in the cookbook La Cucina Nella Tradizione Ebraica, and this is my adaptation of it. If you do not like olives , you can leave them out - the dish will keep a great depth of flavour and a scent of Mediterranean herbs, tomatoes and red wine. I cook it on the stove; however you can also cook it in the oven at 180°C after adding the tomatoes, olives and herbs. Allow 5-10 minutes extra.
    Preparation time: 45 minutes.
    Serves 4-6 as main course.

    Ingredients

    ● 4-6 serving pieces of chicken
    ● 2 crushed cloves of garlic
    ● A handful pitted black olives
    ● 400g tin plum tomatoes in juice
    ● Small bunch fresh sage
    ● Small bunch fresh rosemary
    ● Small bunch fresh basil
    ● 1 bay leaf
    ● 100ml red wine
    ● 4-5 tablespoons extra-virgin olive oil
    ● Salt and freshly ground black pepper to taste

    Method

    ● Clean and rinse the chicken thoroughly, pat it dry and cut it, if necessary, into serving pieces.
    ● Warm the oil in a large frying pan. Sauté the chicken, covered, on medium-high heat for a few minutes until golden on all sides.
    ● TIP: Use a non-stick frying pan for best results. The chicken won't stick and it will need less oil for cooking.
    ● Once the chicken has turned golden add the garlic, the olives, the pre-washed herbs - leave a few aside for decoration - the tomatoes with their juice and a little salt and pepper.
    ● Stir, reduce the flame to low and cover. Leave the chicken to cook until tender - approximately 30 minutes.
    ● Check if the chicken is cooked by pricking its meat. If the juices are pink it is not cooked yet.
    ● Cook for another 5-10 minutes and then check again until the juices run clear.
    ● Once the chicken is cooked, uncover the pan and add the red wine. Raise the heat and leave the wine to evaporate for a couple of minutes. The sauce should now be thick and full of flavour.
    ● Spoon out any extra fat and transfer to a warmed platter. Sprinkle with more fresh herbs for decoration if desired.
    ● Serve hot with rice and/or vegetables on the side.

    Cooking For The Soul

    Method
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Recipe: Date & pistachio granola bars

Lisa Roukin

Friday, November 25, 2016

Recipe: Date & pistachio granola bars
Recipes

Recipe: Crispy chicken and tsimmes

Anonymous

Thursday, November 17, 2016

Recipe: Crispy chicken and tsimmes
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Recipe: Butternut squash & pumpkin curry

Lisa Roukin

Friday, November 25, 2016

Recipe: Butternut squash & pumpkin curry
Recipes

Recipe: Sweet lokshen kugel with plums

Anonymous

Thursday, November 17, 2016

Recipe: Sweet lokshen kugel with plums
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw
Recipes

Recipe: Herbed gefilte fish

Anonymous

Thursday, November 17, 2016

Recipe: Herbed gefilte fish
Recipes

Recipe: Salmon khleimi with mini peppers

Fabienne Viner Luzzato

Thursday, November 10, 2016

Recipe: Salmon khleimi with mini peppers